![]() Lightly dust with icing sugar, cut into slices and serve with a dollop of lemony mascarpone (to make this, just stir the zest and juice of half a lemon with about 200g of mascapone).Posted By Laura in Family Recipes, Just for You, Retro School Dinners Recipes | 50 comments.Once cool enough, I would advise leaving it in the fridge for an hour or so. Allow to completely cool in the tin before serving your gypsy tart up.The surface should be tacky to the touch, and the mixture should seem set if you give the tin a little shake. ![]()
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